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MICROBIOLOGY OF MEAT
Meat is easily spoiled by microorganisms because it contains a lot
of nutrient, growth factors etc. the pH for meat is the range of
5.6-7.4.
Microorganism for soil, water and manure make up the dominant
flora of meat. During slaughter, the external surface of the animal
may contaminate the meat by direct contact through the above
sources and equipment, personnel and slaughtering area.
Bacteria generally found in meat:
a. pathogenic microorganism
E.g. Brucella, Salmonella, Streptococcus, Mycobacterium
tuberculosis, Clostridium
b. spoilage microorganisms
E.g.
Acromobacter, Pseudomonas,
Staphylococcus
Bacillus
and
c. molds
E.g. Aspergillus, Mucor, Penicillium
factors affecting the spoilage of meat
a) water content
Meat has high water content with dissolved substances
such as glycogen, lactic acids and amino acids. All these
substance can cause microbial growth which can lead to
early spoilage.
b) Redox potential
Has a big influence on microbes. Tissue respiration
continues after death and uses up oxygen present and
produce CO2 . Finally oxygen tension will fall (Eh
negative). The inner side of meat becomes anaerobic;
together with the production of lactic acids. The bulk of
meat becomes anaerobic except on the surface. At the
surface, aerobic flora and inside meat, anaerobic flora
predominates. But, these microorganisms do not grow
readily at low temperature, therefore little growth may be
observed.
c) pH value
pH value of the meat is between 5.5-7.4. Acidic pH (5.5)
not suitable for growth of many types of microorganisms.
pH of meat depends on amount of lactic acid produced
by glycolysis in muscle after death. The more acid
produced the lower the pH. But, the amount of acid
depends on the amount of glycogen in the muscle at
death.
Glycogen
Lactic Acid
pH
i.
ii.
become pale,
condition).
soft
and
exudative
(PSE
ii.
CHAPTER 9
MICROBIOLOGY OF MILK
Milk and its product contain a large amount of nutrient. Excellent
media for growth of spoilage microorganisms.
Before milking, milk is sterile. As soon as it comes out of the
udder, it becomes contaminated. Contamination comes from
milking utensils, air, personnel etc.
The number of microorganisms present depends on how the milk
is handled. Aseptic handling is important in reducing
contamination.
Milk collected should be immediately put in tank, then put in cold
storage, pasteurize and refrigerate. Make sure aseptic condition
after pasteurization otherwise post pasteurization contamination
can be occur.
Examples of microflora in milk:
a. Pathogenic Campylobacter fetus, Listeria
monocytogenes, Clostridium perfringens
b. Spoilage Pseudomonas spp, Aeromonas spp.,
Streptococci, Acinetobacter and Flavobacterium
Preservation is commonly done by pasteurization and
sterilization.
Milk spoilage
Milk is an excellent media for microbial growth. If the
preservation methods are inadequate, different type of spoilage
can occur.
1) Souring of milk
Milk considered spoilt if it curdles or sours. This is due to
the formation of acid caused by lactic acid bacteria.
At room temp. : Streptococcus lactis
2) Gas production
During fermentation, acid and gas produced, formation of
foam on surface can be seen. If too much gas, it cause
stormy fermentation. The gas ripped the curd apart, which
produces gas. Example: Clostridium, Bacillus, yeast and
heterofermentative lactic acid bacteria.
3) Proteolysis
Hydrolysis of milk protein with the production of peptides
causing bitter flavor. Proteolysis can occur if:
Milk store at low temperature
When acid forming bacteria are destroyed due to
heating, leaving only the proteolytic ones (no
competition)
Types of proteolysis can be divided into 4 categories:
Vegetables
Vegetables are easily spoilt, just like fruits.
Examples: 40%tomatoes are already spoilt before consumption.
Through genetic engineering, new hybrid of tomato is produced
to reduce spoilage. Example: flav sav tomato.
Vegetable contain more available water and less carbohydrate or
fat content compared to fruits. High pH and the less acidic
content are favoured by bacteria.
Spoilage of vegetables:
a. Bacteria soft rot the vegetables part becomes soft and moist.
These bacteria produce pectinase which can hydrolyze pectin
such as in tomato, garlic, celery etc.
b. Mold spoilage to vegetables:
Grey mold rot Botrytis spp.
Sour rot cause formation of acid. Geotricum candidum.